The pasta with zucchini cream and mint ricotta is a fresh, light, and quick recipe. Simple pasta with ricotta in Puglia is very common and the success largely depends on the quality. Fresh ricotta is recognized by its taste. It should taste like milk and appear creamy. When ricotta becomes more firm, it is still good and more suitable for dessert preparation, but if it tastes acidic and looks yellowed, it’s better to throw it away. Have you ever eaten strange ricotta that felt grainy? Unfortunately, sometimes flours are mixed with milk, which are not nice to eat. In Puglia, especially when buying from private farmers, you can enjoy good dairy products like ricotta, buffalo mozzarella, cheeses, etc… With good ricotta, the pasta will surely be special, even with a few chosen ingredients that blend flavors.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.5 oz Pasta (Farfalle shape)
- 10.5 oz Zucchini
- 0.85 cup Ricotta
- 4 leaves Mint
- to taste Salt
Tools
- Pot
- Food processor
Preparation
In a pot with plenty of water, boil the pasta and also the washed zucchini cut into large pieces.
Remove the zucchini pieces just before draining the pasta al dente, about ten minutes of cooking. Blend in the food processor zucchini, ricotta, and mint with half a ladle of the cooking water.
Drain the pasta al dente, add the cream and stir. Finally, serve the pasta with zucchini and mint ricotta cream preferably hot in the plates when already seated at the table.
Pasta with Zucchini and Mint Ricotta Cream
The pasta with zucchini and mint ricotta cream is a very fragrant and pleasant recipe, certainly for those who appreciate the strong flavor of mint, which is an aromatic herbaceous plant. It’s widely used in cooking as an aroma and also for herbal teas.
Also, come and take a peek at the Pinterest of The Cook Who Recovers
